UK Allergen Regulations for Restaurants 2026 | Natasha's Law
Understand the 14 regulated allergens, the PPDS rules commonly called Natasha's Law, and the records your team must verify before publishing menu information.
UK Allergen Law: Food Information Regulations & Natasha's Law
UK food-information rules require businesses to provide accurate information about 14 regulated allergens. The exact presentation depends on whether food is prepacked, prepacked for direct sale (PPDS), or non-prepacked. The official Food Standards Agency guidance linked below should be the starting point for classifying each product and choosing the correct information route.
Natasha's Law, formally the UK Allergen Labelling (Prepacked for Direct Sale) Regulations, came into force on 1 October 2021. Named after Natasha Ednan-Laperouse, who died at age 15 from a sesame allergy after eating a Pret A Manger baguette in 2016, this legislation requires full ingredient labelling with allergens emphasised in bold on all food that is prepacked for direct sale (PPDS). PPDS includes sandwiches, wraps, salads, and other items prepared and packaged on the premises before the customer chooses them. While Natasha's Law specifically targets PPDS, it has raised the bar for allergen awareness across the entire food industry.
Local authorities enforce the rules, supported by guidance from the Food Standards Agency and Food Standards Scotland. For non-prepacked food, the FSA recommends written allergen information supported by a conversation. Whatever format you use, staff need access to the same current, verified recipe and supplier information.
Allergen information is safety-critical. Digital tools can help keep a reviewed record accessible, but they cannot infer a definitive answer from a dish name, control cross-contact in the kitchen or replace supplier specifications. Treat every AI result as a draft and every recipe or supplier change as a trigger for a fresh human review.
The 14 Major Allergens Requiring Declaration
Review each category against recipes, supplier labels, substitutions and cross-contact
Cereals containing gluten
Wheat, rye, barley, oats, spelt, kamut
Bread, pasta, pastries, flour-thickened sauces, beer, batter, breadcrumbs
Crustaceans
Prawns, crabs, lobster, langoustines, crayfish
Bisques, seafood sauces, paella, prawn cocktail, Thai curries
Eggs
Chicken eggs and eggs from other birds
Mayonnaise, fresh pasta, cakes, custard, meringues, quiche, egg wash
Fish
All fish species, fish sauce, fish gelatine
Worcestershire sauce, certain stocks, fish pie, kedgeree, Caesar dressing
Peanuts
Peanuts, peanut butter, groundnut oil
Asian sauces, satay, certain desserts, garnishes, granola, salad dressings
Soybeans
Soya beans, tofu, soy sauce, edamame, soy lecithin
Soy sauce, miso, tofu, tempeh, soybean oil, emulsifiers, soya milk
Milk
Cow's milk, sheep's and goat's milk, butter, cream, cheese
Béchamel, gratins, cream sauces, ice cream, milk chocolate, naan bread
Tree nuts
Almonds, hazelnuts, walnuts, pistachios, cashews, pecans, macadamias, Brazil nuts
Pralines, pesto, certain breads, desserts, nut oils, marzipan, Bakewell tart
Celery
Celeriac, celery stalks, celery seeds, celery salt
Stocks, soups, sauces, salads, spice blends, mirepoix, Bloody Mary
Mustard
Mustard seeds, prepared mustard, mustard oil, mustard powder
Vinaigrettes, sauces, marinades, curry powders, pickles, dressings
Sesame
Sesame seeds, sesame oil, tahini
Burger buns, hummus, falafel, Asian cuisine, bagels, halva
Sulphur dioxide & sulphites
Sulphur dioxide and sulphites (>10 mg/kg or 10 mg/l)
Wine, vinegar, dried fruits, sausages, soft drinks, condiments
Lupin
Lupin seeds, lupin flour, lupin protein
Certain breads, gluten-free baked goods, meat substitutes
Molluscs
Mussels, oysters, snails, squid, octopus, scallops
Seafood platters, moules marinière, calamari, oyster sauce, paella
Responsibility and Enforcement
There Is No Universal Fine for Every Breach
- The available action depends on the rule, facts, jurisdiction and seriousness of the incident.
- Local authorities can investigate inaccurate or missing food information and take enforcement action.
- Serious harm can also create civil or criminal exposure beyond a labelling issue.
Additional Consequences
- Operational correction, investigation or formal enforcement where applicable
- Product withdrawal or recall when packaged food information is unsafe
- Civil claims and reputational harm where a customer is injured
- Escalation to the relevant authority when staff cannot verify an answer
A defensible workflow connects customer-facing information to recipes, supplier specifications, substitutions, staff training and cross-contact controls. If a team member cannot verify an answer, the safe response is to stop and escalate—not to rely on an icon, an AI suggestion or memory.
This page is general information, not legal advice. Requirements can differ by food format and UK nation, and guidance changes. Confirm your process with the official sources below and your local authority; seek professional advice for a specific incident or interpretation.
Allergen Compliance Checklist - 10 Steps
Identify all 14 major allergens present in every recipe and dish on your menu
Document allergens in an accessible format: menu, chalkboard, allergen matrix, or digital menu
Train all front-of-house and kitchen staff on the 14 allergens and keep training records
Update your SFBB or HACCP documentation to include allergen management procedures
Check supplier specifications and technical data sheets for hidden allergens in every ingredient
Display a clear notice: "Please ask our staff for allergen information" in a prominent position
Update allergen information immediately whenever an ingredient or recipe changes
Keep the recipe, supplier and traceability records required for your food type and operation
Establish an emergency protocol for allergic reactions and train staff on their authorised response
Review allergen controls regularly and whenever recipes, ingredients or suppliers change
The Problem with Manual Allergen Management
Manual Management
- A new member of staff doesn't know the carbonara contains eggs, milk, and gluten
- A last-minute ingredient substitution isn't reflected on the allergen matrix
- Handwritten allergen notes get lost or damaged during a busy service
- The menu is in 3 languages but allergen information only in English
- Manually checking 150 dishes for allergen compliance every month is impossible
- Every supplier change introduces the risk of undeclared allergens
Super Chef AI (IAMenu)
- AI suggests possible matches among the 14 categories for operator review
- Context can flag a dish for checking; it cannot prove the recipe or cross-contact status
- Editable records can be updated when a verified recipe changes
- 29-language catalog with 2, 4 or 8 active languages by plan; translations require review
- Allergen filters for customers on the digital menu
- The restaurant controls and remains responsible for published information
Frequently Asked Questions About Allergen Regulations
What are the 14 allergens that must be declared in UK restaurants?+
UK food-information rules identify 14 allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, specified tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites above the applicable threshold, lupin, and molluscs. Food businesses should use the current Food Standards Agency or Food Standards Scotland guidance for the food and service model they operate.
What is Natasha's Law and how does it affect restaurants?+
The rules commonly called Natasha's Law took effect on 1 October 2021. Food that meets the definition of prepacked for direct sale (PPDS) must carry the food name and a full ingredients list with any of the 14 allergens emphasised. Non-prepacked food follows a different information route, so first establish whether each item is PPDS, prepacked or non-prepacked using the official FSA guidance.
What can happen when allergen information is wrong or missing?+
Enforcement depends on the facts, the applicable offence and the UK nation. Local authorities can investigate and take enforcement action, and serious incidents can create civil or criminal exposure. This guide does not quote a universal fine because there is no single penalty that applies to every allergen-information breach; obtain advice for a specific incident.
How must allergens be communicated in UK restaurants?+
For non-prepacked food, allergen information can be supplied in writing or orally when the required signposting and supporting procedures are in place. FSA guidance recommends written information supported by a conversation. A digital menu can make reviewed information easier to access, but software does not make a business automatically compliant or guarantee accuracy.
Who enforces allergen regulations in the UK?+
Local authorities enforce food-information rules, with responsibilities varying by area and issue. The Food Standards Agency publishes guidance for England, Wales and Northern Ireland, while Food Standards Scotland provides Scottish guidance. Contact the relevant local authority or regulator when a legal interpretation is needed.
Do allergen rules apply to food delivery and takeaway in the UK?+
Distance-selling rules require allergen information to be available before purchase is completed and again when the food is delivered. Check the current FSA guidance and the requirements of every ordering channel you use; a platform listing does not transfer the food business's responsibility for accurate information.
Is allergen training mandatory for restaurant staff in the UK?+
The FSA says food businesses must ensure staff receive appropriate allergen training. The suitable training and records depend on each role and operation. Staff should know where verified information is kept, how to handle a customer query and when to stop and escalate rather than guess.
What is the Safer Food Better Business (SFBB) approach to allergens?+
Safer Food Better Business is an FSA food-safety-management pack for small businesses. Use the version relevant to your operation and keep recipe, supplier, cleaning, cross-contact and staff procedures current. IAMenu can hold reviewed menu information, but it does not replace SFBB records, training or kitchen controls.
How does IAMenu assist with allergen review?+
IAMenu uses the available dish name, description and menu context to suggest possible matches among the 14 categories. These are prompts for review, not laboratory detection or a substitute for the recipe. The operator must verify ingredients, supplier labels, substitutions and cross-contact before publishing, and should review translations too.
How much does allergen compliance with IAMenu cost?+
IAMenu publishes euro-denominated plans at €19, €39 and €69 per month. The 14-day trial uses Professional features and does not require a credit card. AI suggestions still require operator review; subscribing to software is not proof of legal compliance.
Official Sources and Resources
Related guides: United States (SB 68 & Top 9) · Canada · Australia & NZ (PEAL) · Worldwide allergen guide
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